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Boiled Rice, Plain

A simple boiled rice dish cooked in lightly salted water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Boiled Rice, Plain

Ingredients

Directions

Prepare

  1. Wash the rice in cold water.

  2. Put the rice in a saucepan with lightly salted water.

Cook

  1. Stir the rice until it boils to prevent sticking.

  2. Cover the saucepan and cook slowly for 20 minutes.

Rest

  1. Set the saucepan aside to allow excess moisture to evaporate.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Rice
Its starch absorbs water and swells as it cooks, becoming tender and fluffy.
Water
Provides the liquid the rice grains absorb as they cook through.

The step that matters

Cover and cook slowly for 20 minutes. Gentle heat under a lid traps steam and lets the water soak evenly into each grain. Strong heat or lifting the lid releases steam, which can leave the rice unevenly cooked, wet or scorched on the bottom.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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